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Tournedos à la duchesse

Erken's tournedos à la duchesse: seared tenderloin slices on white bread fried in butter, topped with a sautéed tomato slice, a truffle slice and boiled celeriac cut into small leaves, the whole coated with meat glaze made from repeatedly reduced and strained brown broth.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 176 (falt i det fri)

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About the dish

Yet another festive tournedos variation from Erken's beef chapter, coated with meat glaze — heavily reduced brown broth that was a cornerstone of classical cuisine. The arrangement could be surrounded with cress and potato straws.

How to make it

  1. 1

    Cook the meat glaze

    Reduce brown broth vigorously in a heavy-bottomed pot. Strain it through cloth into a smaller pot, and repeat the reduction and straining several times. Toward the end the reduction must be done over fairly low heat. The glaze is ready when it settles as an even layer over the spoon.

  2. 2

    Prepare the garnishes

    Boil the celeriac until tender and cut it into small, pointed leaves. Cut the truffle into round slices, and sauté thick tomato slices in a little butter.

  3. 3

    Fry the bread

    Cut round slices of the white bread and fry them golden in butter.

  4. 4

    Sear the meat

    Cut the tenderloin into thick slices, season with salt and pepper and sear or fry them in butter. Brush the meat and the rack with melted butter several times, and stop when small drops of blood appear on the surface.

  5. 5

    Plating

    Place each tournedos on a fried white bread slice. Place a sautéed tomato slice on the meat, a round truffle slice in the middle of the tomato and the boiled celeriac leaves around the truffle. Coat the whole with meat glaze and serve at once.

Changes from the original

Measures are converted to modern units and estimated where the original only names the ingredient. The meat glaze is described starting from a given amount of brown broth (stock). The method is divided into numbered steps; a straining cloth replaces muslin.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 176) → 1949 (korrekturlest, s. 206)~50% av teksten endretfjernetlagt til
1¼ kg. Tournedos à la duchesse. 1½ kg oksemørbrad pepper salt smør franskbrød trøffel kokt selleri tomat. Paa På de ristede tournedos, som anrettes paa franskbrødskiver, anréttes på franskbrød skiver, stekt i smør, lægges legges en ristet tomatskive, midt paa på denne en rund trøffelskive trøffelskive, og omkring denne kokt selleri, skaaret selleri eller agurk, skåret i smaa spidse små spisse blade. Det hele dækkes dekkes av kjøtglassur. kjøttglasur. Til glassur indkokes glasur innkokes brun buljong i en jerngryte; siles gjennem musselin over i en mindre gryte; dette gjentages gjentas flere ganger. Glassuren Glasuren er færdig, naar ferdig, når den lægger legger sig som et jevnt lag over skeen. Indkokningen maa tilsidst foregaa skjeen. Innkokingen må tilsist foregå over ganske svak varme.

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Frequently asked questions

Which cut of beef is used for tournedos?
Beef tenderloin – 1¼ kg for 6 servings. The meat is cut into slices that are seared and seasoned with salt and pepper.
How is the meat glaze made?
Brown broth is reduced in an iron pot, strained through muslin into a smaller pot, and this is repeated several times. The glaze is ready when it settles as an even layer over the spoon. The final reduction must be done over fairly low heat.
How is the dish plated?
The seared tournedos are placed on white bread slices fried in butter. On the meat goes a sautéed tomato slice, in the middle of it a round truffle slice, and around the truffle boiled celeriac cut into small pointed leaves. Everything is coated with meat glaze.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 176. The total time is about 150 minutes, mostly because of reducing the glaze.

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